Hawaiian Fine Coffee-- Kona Fine Coffee

Start

In 1813, a Spaniard first grew coffee in the ManoaValley Valley of Oahu, which is today the main campus of the University of Hawaii. In 1825, an English agronomist named John Wilkinson transplanted some coffee from Brazil to grow in the coffee garden of Chief Birch on the island of Oahu. Three years later, an American missionary named Samuel Riveland Rags brought the branches of the coffee tree from Birch Emirates Garden to Kona, a descendant of the Arabica coffee tree that first grew on the Ethiopian plateau. To this day, Kona Coffee still carries on its noble and ancient lineage.

The development

The earliest coffee cultivation in Hawaii had adopted the model of large-scale coffee plantations, and at that time, coffee had not yet become a widely grown crop in the world, and the production and sale of Kona coffee had experienced several ups and downs. After the outbreak of World War I, the demand for coffee increased sharply, and the government bought a lot of coffee for soldiers in order to maintain their combat ability. the rise in demand led to a rise in prices, and Kona coffee was no exception. The period from the outbreak of World War I to 1928 was the golden age of Kona Coffee. But the Great Depression that followed dealt a heavy blow to Kona Coffee. In 1940, the second World War caused the price of coffee to rise again. In order to avoid excessive price increases, the US government set a price cap for coffee. Even so, coffee farmers in Hawaii got a lot of benefits. During this period, their means of transportation for transporting coffee fruits were all replaced by donkeys and jeeps.

Establish a position

In the 1970s and 1980s, the price of Kona Coffee experienced several ups and downs, but it was from this period that Kona Coffee established itself as the top coffee in the world. Even though Kona Coffee has been famous all over the world, its production remains relatively low.

Kona coffee has been grown in Kona since the early 19th century, and it has never been interrupted, and only the coffee produced here can be called "Hawaiian Kona". The raw beans of Hawaiian Kona Coffee are usually 100 packages of individual coffee beans. Kona coffee beans are also often used to make mixed coffee along with coffee beans from other parts of the world. Kona coffee beans mixed with other beans are marked with "Kona mixed beans (KonaBlend)" on the package. unfortunately, the content of Kona beans in these mixed beans may be very low, and the minimum content of Kona beans in Hawaii that can use the "Kona" label is only 10%. Therefore, if you are not in Kona in Hawaii, it is difficult to have 100% pure Kona coffee beans.

Flavor

Smooth, fragrant, with attractive nutty aromas

Suggested baking method

Light to moderate baking

Characteristics of Hawaiian Kona coffee beans

Hawaii Cona ExtraFancy

Perfect shape, full-bodied, full-bodied, well-balanced acidity, cinnamon. Perhaps the most beautiful coffee bean in the world.

Kona coffee beans from Hawaii have the perfect appearance, and their fruit is extremely full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced.

Hawaiian coffee is the only top variety produced in 50 states in the United States, and the United States is naturally its largest market. Of all the coffee producers, Hawaii has the most stringent management of the coffee industry, the highest labor costs and the best level of investment.

Hawaii's coffee industry has to compete with the expanding tourism industry. Most coffee is grown on the slopes of MaunaLoa. Mauna Loa was originally a volcano located in the western part of the Kona region on the island of Hawaii. The coffee producing area is about 30 kilometers long and its growing areas are mainly concentrated in the north and south of the area. Coffee trees are planted in relatively desolate areas, but their soil is fertile and contains volcanic ash. Although it takes a lot of physical labor to start planting and it is difficult to manage, it is comforting that Kona's coffee trees (at least those growing above 90 meters above sea level) do not seem to be affected by any diseases and insect pests.

Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the coffee industry. There is plenty of rain and sunshine here, and there is no worry of frost. In addition, there is a strange natural phenomenon called free shade (freeshade). On most days, at about two o'clock in the afternoon, white clouds appear in the sky, providing the necessary shade for the coffee trees. In fact, it is such superior natural conditions that make the Arabian coffee in the Kona region produce more coffee than any other plantation in the world and maintain high quality. For example, it produces 560,900 hectares per hectare in Latin America and 2240 kilograms per hectare in Kona. To the displeasure of coffee fans, only about 1400 hectares of coffee are produced.

Real Kona coffee is indeed a treasure in the world and is not easy to find. The best Kona coffee is divided into ExtraFancy, Fancy and NumberOne. This third-class coffee is produced on manors and under natural conditions. Most of the coffee that calls itself "Kona" now contains less than 5% of the real Hawaiian Kona coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (KaiFarms).

Kona coffee

Native to the Kona region of Hawaii, it is a rare species that can only be grown on volcanic slopes. The taste is rich and mellow, with a mixed aroma of wine, fruit and spice, with a special flavor. The selected Kona coffee has a moderate sour taste and a gentle and full-bodied taste, as well as a unique mellow flavor. As production dwindles and prices catch up with Blue Mountain Coffee, the strip off the coast of Kona, Hawaii, produces the best coffee in the world, with less than 2600 acres of coffee producing 2 million pounds of beans a year. With its aroma, unique taste and outstanding regional characteristics, Kona Coffee stands out in the international competition. People who like Kona coffee can make Kona coffee in person on the street of Kona Coffee. Most of the coffee that calls itself "Kona" now contains less than 5% of the real Hawaiian Kona coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (KaiFarms).

History.

The earliest settlers in Hawaii arrived here between 300 and 400 AD, and historians speculated that they were from the Marcos Islands. People are scattered into different tribes that live on the island and are led by hereditary chiefs. The earliest Hawaiian residents created the rich musical culture of Hawaii, although not many words have been preserved.

Europeans discovered Hawaii by accident. They were looking for a legendary passage to the east where spices were produced, but they found the richest pearl in the Pacific Ocean. A captain named James Cook landed at Kauai in 1778 to resupply his ship. He encountered severe cold and storms on his way back, so he had to return to Hawaii at the beginning of the next year and anchor on a beach in Kona. Since then, the Hawaiian islands have become an important port of call on world trade voyages. The chiefs of Hawaii exchanged sandalwood, the island's specialty, for weapons, goods and livestock with passing ships. From the 1820s, Western religion began to spread widely on the island, and many churches built at that time are still in use today.

Hawaii is a paradise for tasting and buying coffee. Each island has several unique places for tourists and local residents to taste and buy coffee, including comfortable and warm shops and comprehensive centers to introduce coffee knowledge. In Hawaii, you can watch the fiery sunset sink into the red-orange sea, feel the fresh air filled with the scent of flowers, and sit by the sea and drink a cup of coffee. I'm afraid there is no place in the world that can offer you such enjoyment.

In 1813, a Spaniard first grew coffee in the ManoaValley Valley of Oahu, which is today the main campus of the University of Hawaii. In 1825, an English agronomist named John Wilkinson transplanted some coffee from Brazil to grow in the coffee garden of Chief Birch on the island of Oahu. Three years later, an American missionary named Samuel Riveland Rags brought the branches of the coffee tree from Birch Emirates Garden to Kona, a descendant of the Arabica coffee tree that first grew on the Ethiopian plateau. To this day, Kona Coffee still carries on its noble and ancient lineage.

Growing environment

The good quality of Kona coffee should be suitable for the right geographical location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude needed for coffee to grow; the dark volcanic ash soil provides the necessary minerals for coffee. This is probably due to the fact that Kona Island is rich in volcanic black mud with moderate acidity, rich mineral content and suitable water content. And every afternoon, a cloud floats over the island of Kona to block out the sun to protect fragile coffee saplings.

The climate is very suitable, the sun in the morning gently passes through the air full of water vapor, in the afternoon, the mountains will become more humid and foggy, and the white clouds surging in the air are natural umbrellas for coffee trees, and the evening will become sunny and cool. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while the yield of coffee in Latin America is only 600 kg to 900 kg per hectare.